Scottish Cream (as opposed to Irish Cream) |
|
 |
Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
|
I started making our own supply of Irish Cream a few years ago, but noticed that we never use Irish whiskey, we only have the Scottish stuff in our house, thanks to good friends and Duty Free shopping. Ingredients:
1 cup light cream (don't use heavy or whipping cream) |
1 (14 ounce) can sweetened condensed milk |
1 2/3 cups single malt scotch whisky |
1 teaspoon instant coffee |
2 tablespoons chocolate syrup (we use hershey's) |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
Directions:
1. Dump all the ingredients in a blender and whizz on high for 30 seconds.
2. Bottle in a tightly sealed container and keep in the fridge.
3. Be sure the shake the bottle well before serving.
4. This will keep for up to two months in the fridge.
5. Note: Don't use heavy cream, it tends to separate.
6. If you can't find light cream, use half and half, or whole milk.
|
|